MEXICAN COLESLAW
Mexican Coleslaw is a creamy coleslaw loaded with South of the Border flavors.
Provided by Christin Mahrlig
Categories Side Dish
Time 15m
Number Of Ingredients 13
Steps:
- Mix together mayonnaise, sour cream, lime juice, and taco seasoning in a small bowl.
- In a large bowl, combine cabbage mix, red cabbage, black beans, corn, red pepper, red onion, cilantro, and jalapeno.
- Add mayonnaise mixture and stir to combine.
- Cover and chill for at least 30 minutes.
- Sprinkle with pepitas just before serving.
SWEET AND SPICY FLANK STEAK FAJITAS WITH PEPPERS AND ONIONS
A honey-jalapeno marinade tenderizes flank steak for the grill as the base for these hearty fajitas. Charred peppers and onions add bulk and flavor.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the flank steak and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
- For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
- Prepare a grill for medium-high heat and brush the grill grates with oil.
- Grill the flank steak until marked, 4 to 5 minutes per side for medium rare. Transfer to a cutting board and thinly slice.
- Serve with the warm tortillas and toppings.
HOT AND SPICY FAJITAS
Steps:
- In a large skillet, heat olive oil over medium-high heat. Add vegetables, season with salt, pepper, and soy sauce, to taste, and saute until tender yet still crisp, about 8 minutes. Remove vegetables from skillet and reserve.
- Preheat a grill to medium-high heat. Grill the chicken, steak, shrimp, and sausage; it is best to select a different area of the grill for each, as they all have very different cooking times. As each is cooked through, remove from the grill, cut into strips, and reserve.
- Heat the same large skillet until very hot and return the vegetables to the pan. Layer the assorted roasted chiles on top and then lay the meat on top of the chiles. Add the lime juice for that famous fajita sizzle and serve immediately with the Guacamole and Salsa.
- Combine all ingredients in a bowl and stir mix well. Season with salt and pepper, to taste.
- Preheat a grill to high.
- Coat the tomatoes, onions, and chiles in olive oil, black pepper, and chili powder, to taste. Blacken vegetables on the grill. Remove from the heat and then dice when cool enough to handle. Mix together in a bowl with the lime juice and cilantro. Season, to taste, with cumin, garlic salt, and additional pepper and chili powder.
FAJITAS WITH SPICY COLESLAW
This is an old Weight Watchers recipe. It is TO DIE FOR!!! Honestly! Sometimes I add refried beans for more umph, but it is amazing without!
Provided by Brandi Kirkpatrick
Categories Beef
Number Of Ingredients 11
Steps:
- 1. Prepare marinade, combine the fajita seasoning, lime juice, and garlic in a ziploc bag; add beef. Squeeze out the air and seal bag tightly; turn to coat the beef. Let stand at least 10 minutes or refrigerate, turning bag occasionally, up to 2 hours. Drain marinade.
- 2. To prepare coleslaw: combine coleslaw/cabbage, jalapenos, and pickling juice, vinegar, green onions, and cilantro in a medium bowl. Set aside.
- 3. Heat oil in a large nonstick skillet over medium-high heat. Add beef and saute until cooked through, 2-3 minutes. Meanwhile, heat the tortillas according to package directions; keep warm.
- 4. To serve, place about 3/4 cup of coleslaw mix into each tortilla and top immediately with beef, roll to enclose.
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